Menu

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

>>While grilled shrimp is a dish that is well known to most of us, pasta cooked in red wine is probably less known/experienced by most folks, even those who are fans of pasta in all shapes and tastes 🙂
I for one have cooked pasta in red wine a few times, many years ago, but had forgotten about it since, until I came across it while browsing through some of my (very) old menus, notes, and pictures.
I have cooked this now twice in the past couple of weeks, and it has become one of my absolute favorite side – and even main-dish. The secret to preparing this pasta successfully lies in the red wine. Please, don’t even consider to use an inferior bottle of wine. Of course, you also don’t want to break the house, but, as with all very simple dishes, your success lies squarely on the quality of the ingredients. Also, it is my opinion that this pasta works best with butter instead of olive oil, since a really good EVO would, in my humble opinion, overpower the flavor of the wine. Again, this pertains to my very own taste preference and might work differently for yours 🙂
Also, panko in the pangrattato is a better choice for me than regular breadcrumbs 🙂

saute 1/2 cup panko with 1 stick butter until golden, season with kosher salt and cayenne pepper to taste (see the P.S. on this page for further options)

pangrattato

bring 1 qt of the best redwine you can affort and 4 oz butter to a simmer; meanwhile, cook 1 lb of bucatini in lightly salted water for 2 minutes, drain

immediatly add the freshly-cooked bucatini to the simmering red wine, season lightly with kosher salt, cayenne pepper and garlic paste, simmer until al dente (at this point, there should be about 1/2 cup wine remaining; adjust if neccessary), check/adjust seasoning